Fried Carrot Cake

Yesterday was my very first time fry carrot cake. The end result was good. Here i am sharing the ingredients used and the agaration amount of ingredients used.

Ingredients:
1 roll of carrot cake (stir fry type) bought from supermarket
Knife brand Thai Fish Sauce
Minced Garlic
5 eggs
Chai Po (can bought from supermarket)
Tiger brand First Grade Sweet Sauce(Gred A SOS MANIS)
Cooking oil

Steps for Carrot Cake:
1) Cut carrot cake into pieces
2) Heat wok with oil. Once hot enough, add in the carrot cake and stir fry it till soft. Dish up and put aside.

Steps for White Carrot:
1) Add some oil into wok again. Stir fry minced garlic and chai po for few minutes.
2) Add in half portion of carrot cake into the wok and stir fry.
3) Add in beaten egg(enough to cover up the carrot cake.
4) Pan fry till eggs turn crispy. Sprinkly thai fish sauce in it.
5) Once eggs turn crispy , dish up onto a plate. Sprinkle spring onion and serve.

Step for Black carrot cake:
1) Heat wok with oil. Add in garlic and chai po and stir fry for few minute.
2) Add in the remainder half of carrot cake into the wok and stir fry.
3) Add in some dark sweet sauce and mix the carrot cake with it.
4) Add in beaten eggs and stir fry to mix carrot cake with the eggs. Add in dark sweet sauce and thai fish sauce and adjust to your liking.
5) Once done, dish up and sprinkle spring onion.

Marble Butter Cake (Mrs Ng SK's Butter Cake)

  As tested by alot of baker, Mrs Ng SK's Butter Cake is the most rich, moist and buttery cake.  Diana Gale also tried baking into marble cake using the original recipe.  Today, I tried the marble cake version and no regret.  It was so delicious.

Recipe and method adapted from: http://thedomesticgoddesswannabe.com

Ingredients

250g salted butter, softened at room temperature (use Golden Churn tin type)

150g sugar

4 egg yolks

1 teaspoon vanilla extract

200g self raising flour, sifted

60ml milk

10g cocoa powder

4 egg whites

50g sugar

Method:

1. Cream the butter and sugar until the mixture turns light and fluffy.

2. Add the vanilla extract, and beat that into the batter.

3. Add the egg yolks, one at a time, and beat each one into the batter before adding the next.

4. Fold in half the flour. Then all the milk. And the rest of the flour. Mix just until all the flour has been incorporated into the batter.

5. Transfer 1/3 of the batter into a bowl, and add the cocoa powder. The remaining 2/3 of the batter can be set aside.

6. In a clean mixing bowl, whisk the egg whites until foamy.

7. Add the sugar gradually and whisk until stiff peaks form.

8. Add 1/3 of the meringue to the batter with the cocoa. Fold this in.

9. Fold the remaining meringue to the batter without the cocoa powder.

10. Pour the batter without the cocoa in a lined and lightly greased 8″round pan. Place spoonfuls of cocoa batter around the sides and middle of the cake.

11. Use a spatula to make circular motions to create swirls.

12. Bake the cake at 170°C for 35-40 minutes, or until an inserted skewer emerges cleanly.

13. Once baked, cool the cake in the pan for about 20 minutes before transferring it onto a cooling rack to cool completely.